There’s something so comforting about traditional old-fashioned puddings – and they just seem to stand the test of time. What’s even better, is that so many standard recipes that we have previously enjoyed can be easily tweaked to make them gluten free. I found this bread and butter pudding recipe in ‘The Dairy Book of Home Cookery’ (New edition for the 90’s). The only change needed was to swap to gluten free bread – and to make it extra special I used gluten free brioche rolls and topped it off with a warm butterscotch sauce…truly delicious!!
Ingredients
Bread and butter pudding (serves 4)
1 packet of Schar gluten free sweet brioche rolls
300ml (½ pint) full cream milk
1tsp *vanilla extract
40g (1½oz) caster sugar
50g (2oz) butter
3 eggs
50g (2oz) *sultanas
150ml (5fl oz) fresh double cream
Demerara sugar to sprinkle on top
(Should you choose gluten free bread rather than brioche rolls 8 slices would do the trick.)
Method
Lightly butter an ovenproof dish (the size I used was 8½in by 6in and 2in deep).
Slice through the middle of each brioche roll, and butter. As using rolls there will only be one layer of bread, so just sprinkle the sultanas in as you place and overlap each piece of brioche in the dish.
In a large bowl whisk together eggs, cream, milk, caster sugar and vanilla essence. Pour the mixture through a sieve onto the brioche and leave to stand for 30 minutes.
Pre heat oven 170c /325f/Gas 3/Fan 150c
Sprinkle a little Demerara sugar over the rolls and custard mixture and pop the dish in a roasting dish containing enough hot water to come halfway up the dish.
Bake until the custard is set…this will probably take about an hour, but I suggest you check it after about 40 minutes to be sure. You can tell if it’s done, if when you insert a knife there is no liquid.
Remove from the oven (watch the hot water) and that’s it, ready to enjoy once cooled slightly!!
Gluten free Bread and butter pudding
For the Butterscotch Sauce (serves 4-6)
150ml (5fl oz) fresh double cream
50g (2oz) butter
75g (3oz) soft brown sugar
½ tsp *vanilla extract
Method
Place cream, butter and sugar in a pan
Heat gently and stirring until sugar is dissolved.
Boil for a couple of minutes until syrupy and then add the vanilla essence.
Serve warm.
This sauce is so quick and easy to make, naturally gluten free and works perfectly with this warm bread and butter pudding. For a little extra treat, a generous scoop of *vanilla ice-cream would would certainly jazz up this already tasty gluten free pud!!
Liz x
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!
